Barbecued Corn With Chilli-Herb Butter

Ingredients

• 6 ears of corn, husks and silk removed
• 125 g unsalted butter, at room temperature
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh continental fresh parsley leaves, chopped
• 1 long fresh red chili, halved, deseeded, finely chopped
• 1 garlic clove, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 tablespoon olive oil

Directions

1. 1

   Cook the corn in a saucepan of boiling water for 10 minutes or until tender. Drain. Set aside for 5 minutes to cool.

2. 2

   Combine butter, coriander, parsley, chilli, garlic, cumin and cayenne pepper in a bowl. Spoon along the centre of a piece of baking paper to form a log.

3. 3

   Roll up and twist the ends to secure, then place in the fridge for 20 minutes or until firm.

4. 4

   Preheat a barbecue grill or chargrill on high.

5. 5

   Halve corncobs lengthways and brush with oil.

6. 6

   Cook on grill, turning, for 10 minutes.

7. 7

   Thinly slice the chilli-herb butter long-ways.

8. 8

   Place the corn in a serving dish and top with the chilli-herb butter slices to serve.